Bitsy's Kitchen
Enchilada Casserole
1 dozen corn tortillas
1 28 ounce can enchilada or chili sauce
grated fat free cheese, ( mozzarella and cheddar)
1/4 cup wine, broth, or balsamic vinegar
Filling:
2 cups cooked bulgur wheat
2 cups cooked lentils, a little cooking water added in for moistness
one onion chopped
several cloves garlic
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
salt if you need it
Cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or veggie broth, until tender mix all filling ingredients in bowl.
Prepare baking dish with very light film of oil or spray, 8X11 inch or 9X 13, or a couple round casseroles that fit the tortillas works, too.
Pour small amount of sauce into pan, cover bottom of pan with tortillas, add layer of filling, sprinkle with cheese, layer of tortillas, pour on some sauce, add filling and cheese, end with layer of tortillas and sauce with a sprinkling of cheese.
Bake at 350° F. for about 30 minutes.